Here's what's on deck to fill our tummies this week...
Sunday: White Chili Casserole
- from member Food & Wine on Tasty Kitchen - modified to 6 servings
Monday: Spicy Beef Kebabs
- Alton Brown, 2005 - The Food Network
- will serve with Near East cous cous
Tuesday: Green Chile Stew (Ground Turkey & Potatoes)
- Stew Mix from Central Market's Hatch Chile Fest
Wednesday: Zucchini Absorption Pasta
- from member Culinary Passport on Tasty Kitchen
Thursday: Slow Cooked Puerto Rican Pork Carnitas
- from member The Noshery on Tasty Kitchen - modified to 4 servings
As you can see, I've fallen a bit in love with Tasty Kitchen - mostly because I can search specifically for recipes centered around a key ingredient or method (more crock pot creations? yes, please!) and then filter by those that have the highest user ratings. I find this is a little more difficult to do on Cooking Light and the Food Network - my other two online go-to's. TK really shot up to the top of my list when I discovered the serving modification tool... Now I can decide just how many leftover portions I'd like to get out of that originally-humongous casserole!
And the winners from last week's menu line-up...
Samma's Stuffed Shells (here) - Modifications: I reduced the ricotta to about 12 oz and added about 3/4 of a packaged of thawed chopped spinach. I also threw in some roasted Hatch chiles with the onion and garlic!
Slow-Cooker Red Beans & Rice (here) - Modifications: This turned out AMAZING, but did require some significant tweaking... Instead of smoked turkey sausage, I used Hot Chicken Hatch Chile sausage from Central Market's Hatch Chile Fest (cooked partially in the skillet before going in the crock pot). In continuing with my Hatch Chile Obsession, I used roasted Hatches instead of the green bell pepper. After putting everything in the slow cooker in the morning, I came home from work to find the beans were definitely cooked through but the mixture was quite watery. Next time I would use 6 cups of water instead of 7. The flavor was also a little bland (maybe because I didn't have the smoky taste in there). I dumped the entire concoction into a pot, skimmed off a bit of the water, added a generous dousing of Louisiana chipotle hot sauce and some salt, and simmered for about 15 minutes... Absolutely delicious! Moral of the Story: The Southern Living recipe was a great base, but it needed a bit more zip... Still an incredibly easy crock pot recipe, even with the 15 minutes extra of tweaking time!